Good try Sisi, but the term upper crust goes back much further than that. In the 1300's, they did not usually use plates or platters to eat on. They were reserved for serving. People would eat on slices of large round bread (called Trenchers sp?). Well you can imagine how soggy and messy these things became after numerous courses, leaking all over the table and the guests. The nobility were always offered the first (or top slice) since it was covered in crust making for a less messy edible plate.

Ok this topic is getting out of control a bit so how about from now on we put each question in bold type. After one question has been answered we move on to the next one. When you answer a question be sure you mention which question you are answering. If you are not sure how to put something into bold type, click on this link: http://www.cheftalkcafe.com/ubb/ubbcode.html

Answer to the question: Where does Pumpernickle get it's name? (originally posted by me)

The story goes, that Napoleon's horse was named Nicole and that the horse was fed a dark bread (what we now know as pumpernickle) each morning. When the bakers would bring the bread in the morning they would shout in French "Pain Pour Nicole" which eventually developed into Pumpernickle.

I thought napoleans horse was called Marengo and a chicken dish was named after him. Maybe he had a lot of horses and the chefs, to cull favour, named their dishes after him.Here is one for you.
what is the term above the salt indicate?

Above the salt indicated your position at the table. The salt cellar was placed on the table strategically to indicate who was who. If you sat "below the salt", you were lower class than the others at the table. Thomas Costain wrote a book called "Below The Salt" years ago.

[QUOTE]Originally posted by jeff_macrae:
[B]As for searing it does not hold in the juices in fact it causes the meat to release more juices, (if you don't believe me check out Harold Mcgee's "On Food and Cooking")

That is correct! No juices are sealed in, in fact Harold McGee mentioned that 50% of the chefs he spoke with still believe that searing seals. I guess we can't let go of Escoffier, eh?

Who is the French Economist and agronomist(1737-1817)who wrote numerous works on food and was responsible for the popularization of "potatoes" in French Cooking? Before his time they were scorned as unfit for human consumption. His last name is used to describe a particular style of Classic French Cookery. (Wurzer,1981)

Another Day, Another Battle.Don't Ride A Boat Without A Paddle.If The Water Is Not Too Deep,Take A Little Swim But Don't Fall Asleep!

Chef Mark Hayes you are correct...Antoine Auguste Parmentier! "In Cuisine, the word Parmentier means that potatoes will be included in the dish in one form or another, but the potatoes being a prime feature in the dish" (Wurzer, 1981)

Another Day, Another Battle.Don't Ride A Boat Without A Paddle.If The Water Is Not Too Deep,Take A Little Swim But Don't Fall Asleep!

"The name has nothing to do with Spain, any more than the counterpart term allemande (see veloute) has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."

Apicius-"Romanae Artis Coquinariae Leber" (The Roman Cookery Book)..... "the first comprehensive book on cookery"..."a compilation of the many recipes and bits of information about food by this merchant collected during his travels." (Chesser 1992)

Another Day, Another Battle.Don't Ride A Boat Without A Paddle.If The Water Is Not Too Deep,Take A Little Swim But Don't Fall Asleep!